These oven roasted potatoes and carrots with onion and zucchini are a quick, wholesome dish that's crispy, flavorful, and perfect for busy weeknights or as a tasty side the whole family will love.
Recipe Summary
- ✅ Recipe Name: Oven-Roasted Potatoes & Carrots with Onion & Zucchini
- 🕒 Prep Time: 45 minutes
- 🧑🧒🧒 Serves: 3 servings (1 serving = 1½ - 2 cups)
- 🍽️ Calories: 335 kcal per serving
- 🥣 Ingredients: Potatoes, carrots, onion, zuchini, salt & pepper, Italian seasoning, lemon, extra virgin olive oil.
- 👏 Why You'll Love It: Easy, healthy, and full of flavor; crispy on the edges, tender inside, and naturally sweet from roasted lemon.
SUMMARIZE & SAVE THIS CONTENT ON
Roasting fresh veggies such as carrots and potatoes is one of the easiest ways to get a balanced family meal on the table. If you're eating lighter, roasted vegetables, especially potatoes and root veggies, are a perfect fit. 😏
Potatoes often get a bad reputation, but when cooked without heavy oils they're actually nutrient-rich. See my Garlic Butter Baby Potatoes in Dutch Oven recipe for details. Of course, this doesn't apply to french fries, which soak up excess oil.
The type of potato matters, too. Russet potatoes, for example, rank among the top four potato varieties by nutrient density (USDA), making them a smart choice for a weight-loss plan.
This recipe works any time of year but shines in fall and winter when root veggies are in season. It's also a festive side for holidays like Thanksgiving and Christmas. For more inspiration, pair it with my One Skillet Chicken Thighs with Wild Rice or my Simple Red Cabbage Salad for a colorful, nourishing meal.
Jump to:
Ingredients
- Russet potatoes. You can also use Yukon potatoes or yellow potatoes. I think russet potatoes give the best roasted potatoes flavor and texture.
- Onion. Any onion variety will be a great option here.
- Carrots. I typically peel the carrots right before using them, but you can also use a bag of pre-sliced carrots; just make sure they are cut into thick slices. You can even use baby carrots, but make sure to cut them in half or use them whole.
- Zucchini. You can also use yellow squash.
- Salt and black pepper to taste.
- Italian seasoning. Or you can make your own mix of favorite spices.
- Lemon. Cut into wedges.
- Olive oil. Or you can use avocado oil.
See recipe card for quantities.
How to Make Oven Roasted Potatoes and Carrots with Onion and Zucchini
- Step 1: Peel the carrots, potatoes, and zucchini, then rinse under running water. Chop the potatoes into small cubes, and the carrots into medium slices.
- Step 2: Chop the zucchini into larger rounds.
- Step 3: Cut the onion into small chunks to boost flavor.
- Step 4: Place all vegetables in a large mixing bowl. Drizzle with olive oil (or avocado oil).
- Step 5: season with salt, black pepper, and Italian seasoning (or your favorite herbs). Toss to coat evenly.
- Step 6: Line a baking sheet with parchment paper and spread the veggies in a single layer. Add lemon wedges to the corners of the pan.
- Step 7: Preheat the oven to 375°F (190°C). Roast for 30-35 minutes, or until the potatoes are golden brown with crispy, charred edges. Optional: Sprinkle with Parmesan cheese before serving. Enjoy as a flavorful side dish or a satisfying vegetarian meal.
Why cut zucchini larger and carrots/potatoes smaller?
Vegetables cook at different speeds. Zucchini has a higher water content and softens quickly, so cutting it into larger chunks helps it hold its shape in the oven. Carrots and potatoes, on the other hand, are denser and take longer to cook, so chopping them into smaller pieces ensures they roast evenly and finish cooking at the same time as the zucchini.
Substitutions
- Swap zucchini with yellow squash or bell peppers.
- Use sweet potatoes instead of white potatoes for extra sweetness and fiber.
- Try red onions or shallots in place of yellow onions for a different flavor.
- Change up the herbs: rosemary, thyme, oregano, or Italian seasoning all work beautifully.
Make it a meal!
Just toss in some chickpeas, tofu, or grilled chicken. For easy ideas, try my Crispy Baked Tofu with Paprika and Turmeric or my Crispy Turmeric Roasted Chickpeas.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer at 350°F (175°C) until warmed through and slightly crispy.
- These roasted veggies don't freeze well, as they can turn mushy, so enjoy them fresh when possible.
FAQ
Yes, you can definitely roast carrots and potatoes together! They have similar cooking times, which makes them a great combo for roasting.
Most oils with a high smoke point work well for roasting, such as avocado oil, canola oil, or grapeseed oil. Personally, I prefer using extra virgin olive oil because it adds rich flavor, provides heart-healthy fats, and complements the natural sweetness of the roasted veggies beautifully.
Related
Looking for other tasty vegetable recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these roasted carrots and potatoes:
Let's Hear From You
⭐ Love this recipe? Leave a rating and comment below!
📖 Recipe
Roasted Potatoes and Carrots With Onion and Zucchini
Video
Ingredients
- 3 russet potatoes medium size
- 2 carrots large
- 1 zucchini medium size
- ¼ onion
- 3 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 lemon
Instructions
- Peel the carrots, potatoes, and zucchini, then rinse under running water.
- Chop the potatoes into small cubes, the carrots into medium slices, and the zucchini into larger rounds. (Smaller pieces will cook faster.)
- Cut the onion into small chunks to boost flavor.
- Place all vegetables in a large mixing bowl. Drizzle with olive oil (or avocado oil), then season with salt, black pepper, and your favorite herbs. Toss to coat evenly.
- Line a baking sheet with parchment paper and spread the veggies in a single layer. Add lemon wedges to the corners of the pan.
- Preheat the oven to 375°F (190°C).
- Roast for 30-35 minutes, or until the potatoes are golden brown with crispy, charred edges.
- Remove from the oven and squeeze the roasted lemon over the vegetables for natural sweetness.
- Optional: Sprinkle with Parmesan cheese before serving. Enjoy as a flavorful side dish or a satisfying vegetarian meal.
Notes
- These are nutrition facts for 1 serving of this recipe. Total servings for this recipe: 3 people.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- Russet potatoes. You can also use Yukon potatoes or yellow potatoes. I think russet potatoes give the best roasted potatoes flavor and texture.
- Onion. Any onion variety will be a great option here.
- Carrots. I typically peel the carrots right before using them, but you can also use a bag of pre-sliced carrots; just make sure they are cut into thick slices. You can even use baby carrots, but make sure to cut them in half or use them whole.
- Zucchini. You can also use yellow squash.
- Salt and black pepper to taste.
- Italian Seasoning. Or you can make your own mix of thyme, oregano, summer savory, and rosemary.
- Lemon. Cut into wedges.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 8-10 minutes to bring back the crispiness.
- Make it a meal: Add chickpeas, tofu, or grilled chicken for extra protein and turn this side into a complete dinner.
- Flavor boost: Toss the veggies with fresh garlic or a splash of balsamic vinegar before roasting for even more depth.
Dr. Nena Stefanovic says
If you’re short on time but still want a healthy meal for your family, this recipe is a lifesaver. Just chop, toss, roast, and enjoy. Simple, flavorful, and fuss-free. I love it and make it all the time!